SAGRARIO BELTRAN CALVO-rekin lankidetzan egindako argitalpenak (15)

2024

  1. Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction

    Food Chemistry, Vol. 442

2023

  1. Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent

    Food Chemistry, Vol. 418

  2. Study of subcritical water scale-up from laboratory to pilot system for brewer's spent grain valorization

    Industrial Crops and Products, Vol. 191

  3. Subcritical Water Treatment for Valorization of the Red Algae Residue after Agar Extraction: Scale-Up from Laboratory to Pilot Plant

    Industrial and Engineering Chemistry Research, Vol. 62, Núm. 8, pp. 3503-3514

  4. Valorization of brewer's spent grain by furfural recovery/removal from subcritical water hydrolysates by pervaporation

    Separation and Purification Technology, Vol. 309

2022

  1. Semi-continuous hydrolysis of onion skin wastes with subcritical water: Pectin recovery and oligomers identification

    Journal of Environmental Chemical Engineering, Vol. 10, Núm. 3

  2. Subcritical Water as Pretreatment Technique for Bioethanol Production from Brewer’s Spent Grain within a Biorefinery Concept

    Polymers, Vol. 14, Núm. 23

  3. Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis

    Food Chemistry

2021

  1. Enzymatic hydrolysis of the industrial solid residue of red seaweed after agar extraction: Extracts characterization and modelling

    Food and Bioproducts Processing, Vol. 126, pp. 356-366

  2. Kinetic study of the semi-continuous extraction/hydrolysis of the protein and polysaccharide fraction of the industrial solid residue from red macroalgae by subcritical water

    Journal of Environmental Chemical Engineering, Vol. 9, Núm. 6

  3. Recovery of the protein fraction with high antioxidant activity from red seaweed industrial solid residue after agar extraction by subcritical water treatment

    Journal of Applied Phycology

  4. Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain

    Food Chemistry, Vol. 351, pp. 129264

  5. Utilización de agua subcrítica para recuperar y fraccionar la fracción proteica y los compuestos fenólicos del bagazo de cerveza

    VII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

  6. Valorización del residuo del alga roja tras la extracción industrial de agar mediante tratamiento con agua subcrítica y extracción enzimática asistida

    VII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

2020

  1. Water ultrasound-assisted extraction of polyphenol compounds from brewer’s spent grain: Kinetic study, extract characterization, and concentration

    Antioxidants, Vol. 9, Núm. 3